Zuchinni with cheese and mushroom stuffing Recipe

3 medium-size zucchini
2 tablespoons chopped onion
1 tablespoon butter
1 cup provolone or Monterey Jack cheese
4 ounces chopped mushrooms
2 tablespoons each flour, sour cream, Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon dried basil

Preheat oven to 350 degrees. Cut off ends of zucchini and cut them in half, length-wise. Cook zucchini in 1-inch deep salted boiling water for 5 to 10 minutes, until crisp, yet tender. Drain. Scoop out pulp, leaving 1/4 inch shell. Chop enough pulp to make about 3/4 cup. Saute onion in butter. Combine with remaining ingredients, including pulp. Spoon evenly into zucchini shells. Place shells into greased 9-by-13-inch baking dish. Bake uncovered for 25 minutes.

Tips from our test kitchen: This dish is especially delicious when served with garlic bread.